Wednesday, May 20, 2015

Bacon Cheeseburger

I had pork tenderloin and fresh asparagus in the refrigerator for Monday night dinner. But when it came right down to it, I just wasn't in the mood for eating well or eating that. Like the proverbial grizzly bear in the berry patch, I have gorged myself on asparagus for three straight weeks eating at least a half a pound a day. To quote the great B.B. King who died this week, "The thrill is gone."

And besides, I wanted something from the grill, something more traditional than grilled pork tenderloin. Damn it. I wanted a bacon cheeseburger. Inside my head, Jimmy Buffett was singing to me all morning as I thought about what to make for dinner. And so I didn't even ask Ann what she wanted for dinner. I just brought home the fixings for bacon cheeseburgers. For the record, not even a peep of displeasure was heard from her and even Carter was excited by the prospect. Also for the record, I made him two half-pound burgers, a solid pound of burger. Oh to be a teenager again! NOT!

My idea of a great burger is a half-pound burger cooked rare to medium rare with melted cheddar cheese, thick bacon, tangy fresh pickles (love the crinkle-cut slices from Clausen), and Dijon mustard on a toasted Kaiser roll. Your idea may be different, but this is my blog and my burger!

Patrick's Potion
Ann wanted me to make a cocktail before dinner, so I made a couple of these Cognac cocktails that I call Patrick's Potion, a slight reimagining of the delightful classic Crusta cocktail (itself a Sidecar derivative) that we were introduced to at Thistle Restaurant in McMinnville OR by bartender Patrick Bruce. Wrong glassware, but what the hell: it's a great cocktail!

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